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Mexican Black Beans and Tomatoes
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Mexican Black Beans and Tomatoes

This is the ultimate meal base. Simply cook up and create several meals for the week or freeze for later. Check out all of our meal ideas at the bottom of the recipe.

Makes 4
Prep Time 10 minutes
Cook Time 15–20 minutes
Easy As
Ingredients
1 onion, chopped
2 cloves garlic, crushed
1 tsp Gregg's Whole Cumin Seeds
1 tsp Gregg's Ground Coriander
1 Tbsp Wattie's Tomato Paste
2 x 400g cans Wattie's Mexican Style Tomatoes
400g can Wattie's Black Beans in Springwater, drained
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped jalapeño peppers (optional)
Handful of fresh coriander leaves to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

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Mexican Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Mexican StyleTomatoes are diced and blended, then seasoned for an authentic Mexican flavour.

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Black Beans

Wattie's Black Beans are super versatile and are a great addition to or replacement for meat dishes.

Heated or eaten as is, they are delicious from morning to night in Mexican cuisine such as burritos and tacos or simply used in dips, salads, soups and casseroles.

Method
Step 1
Heat a dash of oil in a saucepan. Add the onion and garlic and sauté over low heat until the onion is soft. Add the Gregg's Whole Cumin Seeds, Gregg's Ground Coriander and Wattie's Tomato Paste. Stir and continue cooking a further minute.
Step 2
Pour over the Wattie’s Mexican Style Tomatoes. Add the drained Wattie’s Black Beans and chopped oregano. Stir and bring to the boil. Reduce heat and simmer for 15–20 minutes or until the sauce is reduced by a third. Stir in the chopped jalapeño peppers if wished. Serve in wraps or over rice. Garnish with fresh coriander leaves.
Tips
Switch It Up
Use as the base on pizza and create a Mexican pizza - simply top with your favourite toppings. Here are some other non-vegetarian options using this base recipe:\n\nBrown 400g of mince with the onions and garlic. Continue as per the recipe. Serve over chos or in tacos. It may be necessary to reduce the sauce further if using in tacos.\nServe sauce over grilled or crumbed chicken.\nGreat served over a grilled steak.\nGrill sausages and either pour sauce over or cut cooked sausages into pieces and add to sauce. Click here to see the recipe!\nFor Mexican fish, flour and pan-fry spper fillets. Serve sauce over the cooked fish.\nFor a Mexican-inspired cottage pie, brown 400g mince with the onions and garlic and continue as per recipe. Spoon into an ovenproof dish and top with creamy mashed potato. Sprinkle with grated cheese bake until potato is golden and filling hot.\n\n\n
Brown 400g of mince with the onions and garlic. Continue as per the recipe. Serve over chos or in tacos. It may be necessary to reduce the sauce further if using in tacos.
Serve sauce over grilled or crumbed chicken.
Great served over a grilled steak.
Grill sausages and either pour sauce over or cut cooked sausages into pieces and add to sauce. Click here to see the recipe!
For Mexican fish, flour and pan-fry spper fillets. Serve sauce over the cooked fish.
For a Mexican-inspired cottage pie, brown 400g mince with the onions and garlic and continue as per recipe. Spoon into an ovenproof dish and top with creamy mashed potato. Sprinkle with grated cheese bake until potato is golden and filling hot.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, chopped
2 cloves garlic, crushed
1 tsp Gregg's Whole Cumin Seeds
1 tsp Gregg's Ground Coriander
1 Tbsp Wattie's Tomato Paste
2 x 400g cans Wattie’s Mexican Style Tomatoes
400 g can Wattie's Black Beans in Springwater, drained
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped jalapeño peppers (optional)
Handful of fresh coriander leaves to garnish
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